This recipe for foolproof Mongolian Beef makes it easy to make your favorite take out dish at home. It’s a recipe that tastes just like PF Chang’s!
I talked in this recent post of my FOF (fear of frying) and how I vowed to overcome that fear. With this recipe, I have taken on that challenge. Crispy fried strips of beef (so crispy!) with a delicious, thick, sweet sauce. The color is so lovely and the flavors so great. I could NOT wait to devour the leftovers the next day.
It really turned out to not be that scary. My fears of the batter not sticking and the meat being raw inside were tackled with a couple of simple steps.
First, I started with my beef. Placing it in the freezer for 15 minutes really helps firm up the steak so that you can get a nice, thin slice. I figured that with slices this thin, it’s really hard to not fully cook the meat even with just a quick frying. Check one!
Second, my method for coating the strips in cornstarch, really seemed to work quite well. I poured the cornstarch into a large Ziploc bag, added my beef, and shook until the pieces were well coated. I then poured the strips out into a large mesh strainer set over the sink and shook further to get all of the excess cornstarch off of the pieces (you could also use a colander). They turned out to be evenly coated but not overly covered in the cornstarch. Check two – No excess batter to fall off!
Fry these pieces in batches so that they’re in a single layer, flipping once or twice, to brown evenly on both sides. These crispy bites of goodness are then tossed with the yummy sauce until they’re beautifully coated. A perfect accompaniment to a bowl of rice. Sprinkle some green onions on top for added flavor and break out those chopsticks!
Foolproof Mongolian Beef
- 2 lb NY strip steak or flank steak
- ½ cup cornstarch
- ½ cup vegetable oil
Place the beef in the freezer 15 minutes before ready to begin. This will help firm it up for slicing.
Slice the beef against the grain in thin, bite-sized strips, about 1/4 inch thick.
Add the cornstarch to a Ziploc bag. Place the meat in the bag and shake, until well coated. Pour out into a strainer or colander and shake off the excess cornstarch.
In a small sauce pan add the oil, soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar and red pepper flakes. Stir and cook over medium-high heat until sauce thickens (15-20 minutes). Set aside.
Meanwhile, in a large skillet heat the oil over medium-high heat. When the oil is hot, add some of the beef in a single layer and cook until browned. You will need to do this in batches. Set aside the browned beef on a plate lined with a paper towel and tented with foil.
Return all beef to skillet and pour sauce over the beef. Stir until coated and cook for a couple more minutes.
Serve over rice and garnish with green onions.
- A nice, fruity red wine such as a Zinfandel or Grenache will pair nicely with the flavors in this beef dish.
- If you’re looking for a white option, Rieslings are always great matches for bold, somewhat spicy dishes.